Burger Recipes Wanted!

[niquejim]

I agree with several ideas here. I start with beef 75-80% lean, pressed as little as possible when shaping, brush the grill grid with olive oil and just sea salt and fresh ground 5pepper blend.
Top it with Bacon-Onion Butter
( 3 strips bacon cut into 1/4" pieces, 1 small sweet onion chopped into small pieces cooked in a skillet, cooled and blend in a food processor wit 1 1/2 sticks of butter and 1 tsp Dijon mustard)
Then the toppings of your choice

or


Ground turkey with a small piece of brie cheese in the center, topped with 1/4 thick slices of grilled onions and grilled Granny Smith apples :rockin:

 

[Chris_Dog]

Good recommendations so far.
I'll add that if you (or SWMBO) like burgers medium or more that you turn down the heat and cover the grill. That gives the insides time to cook without drying them out and turning the outsides into a crunchy charred mess.
Personally I like 'em just past rare, so I can do high heat for a short time. When I catch e coli this will be why.

I go the other route really hot and fast.

I don't like as much seasoning as this most of the time. Once in a while a few oz of Dale's mixed up in the meat... good stuff.
http://www.dalesseasoning.com/

 

[Spyk'd]

I do a Pickapeppa burger by simply mixing in as much Pickapeppa sauce as the 100% fresh ground chuck will hold and grill them medium-well. Then finish them off with provelone or baby swiss cheese, mayo, grilled onion rounds, lettuce and another generous amount of Pickapeppa sauce on a kaiser roll or oversized sesame roll.


[notetoself] Need to make a Pickapeppa burger soon... [/notetoself]

:cross:

 

[Chello]

No specific measurements for me...

Ground Turkey
Feta Cheese crumbles
Package of Chopped Frozen Spinach (thawed)
Worcestershire Sauce
Generic Grill Seasoning
Bread Crumbs

Mix everything but bread crumbs in a bowl, then just add the bread crumbs until you can make nice sturdy patties out of the mix.

Best if enjoyed with an assortment of homebrews of course...

 

[niquejim]

Came up with a new recipe last night that turned out outstanding:rockin:
1.25# very lean beef plus
.25# bacon *************grind together and shape into patties

Top with Apple Slawand thick slice cheddar cheese
Peel and grate 1 Granny Smith apple
1/4 cup chopped fresh cilantro
1/4 cup mayo
1/4 cup chopped fresh chives
1 Tbs maple syrup
1/2- 1 tsp fajita rub (to desired heat)
lemon zest and 1/2 tsp juice
mix together and chill somewhat beforehand
*************
Fajita rub
1/4 cup paprika
3 Tbs coarse salt
1 Tbs Ancho chili pwd
1 Tbs Chipolte chili pwd (or 2 Tbs of what you prefer)
2 Tbs cracked black pepper
2 Tbs garlic pwd
1 1/2 Tbs sugar
1 Tbs onion pwd
1 Tbs dried cilantro
1 1/2 tsp ground cumin
1/2 tsp ground allspice

mix together and store in closed container( makes the best fajitas) and will stay good several months

 

[stever]

I will throw mine in the ring.

2lbs or 80% Ground Beef
3 chipotle peppers in adobo sauce diced
1/2 small onion diced
The juice from one fresh lime
1/2 tsp of salt
1/2 tsp of pepper
Monterey Jack cheese
one avocado
1/2 cup diced cilantro

mix all the ingredients expect the cheese and avocado, form into patties and grill over medium high heat and add slice of MJ cheese at the end.

Serve on a bun with slices of avocado and sprinkle with cilantro

 

[Big10Seaner]

Hasn't anyone heard of the Mother Clucker?

http://www.collegehumor.com/article:1722076

 

[jvh261]

I made turkey burgers a few days ago.

1 lb. Ground Turkey.

I didn't measure anything. Just use your judgment and don't make it too dry.

Throw in Salt, Black Pepper, Montreal seasoning, A1 Steak Sauce, bread crumbs. Mix with your hands, form 3 patties per pound of ground turkey. Makes a nice, big juicy burger.

I cook mine to medium. During the winter I've done these on the Foreman grill and they've come out very good. Of course, everything is better over coals.

Top with a slice of your favorite cheese(s), onion, tomato, lettuce.
Kaiser Roll or Preztel buns sure are nice.

 

[Jester369]

Here's my method - makes some seriously tasty burgers:

First, I grind it myself, so it's super fresh. I use chuck, chopped into about 1" cubes, and 2-3 strips of bacon per pound of beef, chopped coarsely. I alternately feed the cubes and bacon into the grinder to evenly distribute the meats.

Next, and the thing that probably has made the biggest improvement in my burgers (and I think one or two have mentioned it already) form the patties loosely, handling as little as possible. Really working the meat makes for tougher burgers.

Also, if you press the middle of the burger in slightly, making a depression on the top and bottom, when the burger cooks and plumps up, it will end up being flat, and stay on the bun better.

I generally salt and pepper top and bottom, then toss on a very hot grill, but turn the temp down to med as soon as I close the lid.

I usually brush the grill with veg oil, too.

Also, NEVER press the burgers with the spatula!! It just presses all the juice out.